Today is my youngest daughter's 24th birthday. Yes... time flies.
The driving force behind choosing this cake recipe, from Liz Pruitt's TARTINE, was the large bag of lemons in my refrigerator.
As you can see in this photo, I went a bit overboard with the caramel spread between the cake layers, resulting in a gentle oozing that bothered no one but me. And with any recipe from TARTINE, you can't go wrong.
• TARTINE'S recipe calls for using a 10-inch springform pan with 3-inch sides. I used two 8-inch pans with 2-inch sides, and one 8-inch pan with 1 1/4-inch sides to bake. I split the two taller cakes in half to use in this recipe.
• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1½ cups sugar
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 6 large egg yolks, at room temperature
• 1/2 cup water
• 1/4 cup lemon juice
• 1 1/2 teaspoon grated lemon zest
• 10 large egg whites, at room temperature
• 1./4 teaspoon cream of tartar
1. Preheat the oven to 325F. Line the bottom of a 10-inch cake or springform pan with 3-inch sides with parchment paper cut to fit exactly; don’t grease the pan. (• See above for what pans I used in this recipe.)
2. Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, lemon juice, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minutes until very smooth.
3. In another large mixing bowl, beat the egg whites until frothy, then add the cream of tartar and beat on medium-high speed until it holds soft peaks. Add the remaining 1/4 cup sugar slowly while beating on medium-high speed until the whites hold firm, shiny peaks. Add a third of the egg whites and fold into the yolk mixture to lighten, then fold in the rest of the whites until just combined.
4. Pour the batter into the pan, smoothing the top if necessary. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes. (About 40 minutes if you use 8-inch cake pans). Let cool in the pan on a wire rack. Once completely cool, run a thin knife around the sides of the pan to loosen the cake an then release and lift off the pan sides. Invert the cake and peel off the parchment.
• 2/3 cup heavy cream
• 1/4 vanilla bean
• 1 1/4 cup sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 2 tablespoons light corn syrup
• 3/4 teaspoon lemon juice
• 4 tablespoons unsalted butter
1. Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.
2. In a medium, heavy saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat.
3. The mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes.
4. Cut the butter into 1-inch chunks and add to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.
• 1/2 cup, plus 2 tablespoons lemon juice
• 3 large eggs
• 1 egg yolk
• 3/4 cup sugar
• pinch salt
• 16 tablespoons unsalted butter
1. In a heatproof bowl set over a saucepan of simmering water, combine the lemon juice, eggs, yolk, sugar, and salt (make sure the bottom of the bowl doesn’t touch the water). Whisk them together constantly until very thick, or 80°C (180°F) on an instant-read thermometer. Remove from the heat and let it cool down until warm to touch (60°C or 140°F on a thermometer). Place the lemon cream in a blender and with the motor running, add the butter in small pieces. Allow to cool completely. (You may refrigerate it, but allow to come to cool room temperature before using.)
• 1/3 cup sugar
• 1/3 cup water
• 1/3 cup lemon juice
1. In a nonreactive saucepan, combine the sugar and water and bring to a boil over medium heat. Transfer to a cool bowl, let cool for a bit, then chill for half an hour. Stir in the lemon juice.
1. Split the chiffon cake horizontally into four equal layers. Place one layer on your serving plate (which I lined with wax paper around to cake) and moisten evenly with ¼ of the lemon syrup. Spread 1/3 of the caramel over the cake, then 1/3 of the lemon cream. Repeat with 2 more layers, using up the remaining caramel and lemon cream. Top with the fourth cake layer and moisten with the remaining lemon syrup. Cover the cake completely with plastic wrap and refrigerate for at least four hours or overnight.
NOTE: If using smaller cake pans than the 10-inch springform pan used in this recipe, reduce the amount of caramel and lemon cream between the layers.
• 7 egg whites
• 1 3/4 cup sugar
• pinch of salt
1. In a heatproof bowl over a pan of simmering water, combine the egg whites, sugar, and salt and whisk until the whites are hot to the touch, about 120F, about 5 minutes. Beat on high speed until the mixture is very thick and holds stiff, glossy peaks.
2. Unmold the cake and spread the meringue all over. Use a spatula or a spoon to create dramatic swirls. Using a propane torch if available, scorch the meringue, blackening the tips and swirls.
TAKE a LOOK: